Grilled Sesame Chicken Kabobs
Fire up the grill and make these grilled Sesame Chicken Kabobs! Simple ingredients and great flavor, this Asian-inspired grilled chicken dish is ready in 10-minutes!
The beauty of this recipe is its simplicity and flavor! Use a combination of sauces to marinate the chicken and vegetables, grill ’em and enjoy! I like to serve Crunchy Asian Salad with this dish for a light dinner!
Why you’ll love this recipe!
Grilled Chicken Sesame Kabobs are a delicious and easy dinner to put together!
- Simple ingredients – flavors of teriyaki, soy and a little sesame oil dress up chicken and vegetables
- Easy – no mess to clean up; marinate in plastic bag!
- Hassle-free– combine and put it in the fridge until time to cook!
- Cost efficient – the diced chicken and vegetables goes a long way!
Here’s what you’ll need:
The secret to this easy grilled chicken kabob recipe is the marinade: you’ll need teriyaki sauce, soy sauce, sesame oil, canola or vegetable oil and sesame seeds for the marinade. For the kabob, you’ll need chicken breast, red bell pepper, green bell pepper and red onion.
Here’s how to make it:
Get long skewers; if you’re using wooden skewers, soak them in water; if you’re using metal skewers, lightly oil them. Fire up the grill
Cut the chicken breast into 1″inch cubes and set aside; cut the bell peppers and red onion in 1″inch pieces and set aside
In a medium mixing bowl, combine teriyaki sauce, soy sauce, canola or vegetable oil and sesame oil. Place the chicken pieces and vegetables in a large storage bag; pour in the marinade and massage it until all the meat and vegetables are coated thoroughly.
Refrigerate for at least 30-minutes
Add chicken, onions and bell peppers to skewer in an alternating fashion (red pepper, chicken, green pepper, chicken, red onion, etc.)
Place on hot grill on indirect heat and cook until the chicken reaches an internal temperature of 160°F.
Recipe tips:
- Cut the chicken and vegetables into 1″ inch cubes; you want them to be thick enough to thread onto the kabob skewer
- I made 6 skewers with three pieces of chicken each and had a bunch leftover! I cooked the remainder on the grill in a cast iron skillet; this amount of chicken will easily make 10-12 skewers with 3 pieces of chicken each
- Grill chicken kabobs on indirect heat about 5-minutes per side; use tongs to flip them
- If you use wooden skewers, soak them in water first
- If you’re feeling ambitious, make a side of basmati rice to serve with Grilled Sesame Chicken Kabobs
- Note, there’s no salt added to this recipe; I find the soy and teriyaki salty enough!
Serve grilled sesame chicken kabobs with a crisp green salad, basmati rice and a fortune cookie!
Related recipes:
Grilled Sesame Chicken Kabobs
Equipment
- Grill
- Wooden or metal skewers
- Meat thermometer
Ingredients
- 1½ lbs. chicken breast , cubed
- ⅓ cup teriyaki sauce
- ¼ cup soy sauce
- ⅓ cup oil ,vegetable or canola
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 1 large red bell pepper , cut into bite sized pieces
- 1 large yellow bell pepper , cut into bite sized pieces
- 1 large green bell pepper , cut into bite sized pieces
- 1 large red onion , quartered
Instructions
- Rinse and cut peppers and onions; set aside1 large red bell pepper, 1 large yellow bell pepper, 1 large green bell pepper, 1 large red onion
- In a medium bowl, add teriyaki, soy, vegetable oil, sesame oil and sesame seeds; combine well; set aside⅓ cup teriyaki sauce, ¼ cup soy sauce, ⅓ cup oil, 2 tablespoons sesame oil, 2 tablespoons sesame seeds
- Cube chicken breasts into 1" inch pieces1½ lbs. chicken breast
- Place cubed chicken and cut vegetables in large sealable storage bag
- Pour marinade into bag; massage until veggies and chicken pieces are coated; refrigerate for at least 30 minutes
- Turn bag over about evvery 30 minutes
- Light grill
- Pour chicken, marinade and veggies into large bowl
- Thread chicken pieces onto kabob, alternating with onion and pepper
- Grill on indirect heat 3-5 minutes;
Notes
- If you use wooden skewers, soak them in water first
- Do not reuse marinade
- Grill kabobs on indirect heat with the grill lid closed; cook about 5 minutes each side (rotate)
- I made 6 skewers with three pieces of meat each; this recipe will easily make 10 skewers, if not 12
